Source: Naturally Ella | Serves: 3-4 | Time: 25 min
Changes: added couscous with tomatoes, zucchini, and red onion; skipped red onion on the skewers.
Ingredients
Couscous
1/2 cup couscous
Water
3/4 cups diced #tomatoes
1 small #zucchini, diced
1/2 cup red onion, chopped
1 1/2 tbsp sumac
1 tbsp parsley, finely chopped
S&P, to taste
Grilled Peach and Halloumi Skewers
2 just-ripe peaches
1/2 medium red onion
7–8 ounces halloumi
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Sauce
1 cup packed basil
2 jalapeños, seeds removed
2 tbsp lemon juice
3 tbsp olive oil
2 tsp honey
1/4 tsp sea salt
Instructions
Light grill to medium-low heat. Cut peaches, red onion, and halloumi into roughly the same-sized chunks. Thread, alternating peaches, halloumi, and onion, onto the soaked wood skewers or metal skewers (roughly 3-4 of each). Continue with remaining skewers. Brush mix with olive oil and sprinkle with salt and pepper.
Grill skewers, turning occasionally, until halloumi is beginning to char, 2-3 minutes per side. Remove from heat.
Cook couscous according to package instructions. Meanwhile, sauté onions and zucchini. Mix the sautéed veggies with the couscous and all other remaining ingredients. Mix well.
Add couscous to bowls and top with skewered peaches and cheese. Drizzle the basil sauce on top of the peaches. Enjoy!